©Laurence Barruel

Recipe : «Pissaladière de Francine à Roquebillière» by chief Bruno Oger**

In this unprecedented period, what could be better than indulging yourself by cooking some delicious signature #CotedAzurFrance dishes! Today, Chef Bruno OGER, Restaurant La Villa Archange** in Le Cannet shares his recipe for Pissaladière de Francine à Roquebillière! A recipe that is sure to delight your taste buds! Now it’s over to you to cook. Feel free to share your photos with @visitcotedazur, @oger.bruno and hashtags #CotedAzurFrance, #brunooger & #villaarchange !


Pizza dough:
225 g flour
100 g warm water
10 g baker’s yeast
1 tsp salt
1 tsp sugar
2 tbsp virgin olive oil

“Pissala” onions:
6 yellow onions
10 cl virgin olive oil
2 cloves of garlic
3 anchovy fillets in oil
1 tbsp sugar
12 anchovy fillets in brine
30 g black niçoise olives





Place the sugar and yeast in a bowl with 30 g of water. Leave to start working at room temperature for a few minutes.

Mix the flour and salt in a bowl, add the olive oil and the remaining water, then the yeast. Mix until the dough forms a ball.

Knead for 8 minutes on a floured work surface. The dough should be soft, not sticky and dry to the touch.

Rub the inside of a bowl with olive oil, roll the dough round the bowl to coat it with oil, then make a cut in the center with a knife. Leave to rest for 1 hour covered with a cloth, away from drafts and at room temperature.

METHOD (continued)

“Pissala” onions

In a pan, heat the olive oil with the chopped garlic, add the anchovy fillets in oil, the chopped onions and the sugar. Cool. Set aside.



Knock back the ball of dough with the palm of your hand then flatten it to form a thick 40 cm circle. Arrange the dough base on a lightly oiled baking sheet and garnish with the “pissala” onions. Cook at 220°C for 6 to 8 minutes.

Arrange the anchovy fillets in brine and the black olives on top.

Finish cooking the pissaladière in the oven for 4 to 6 minutes at 220°.

      A recipe by Chef


BRUNO OGER, Restaurant Villa Archange**

Passionate about cooking since he was 12, Bruno Oger is part of the young guard of the most talented, creative and promising chefs in French cuisine.

Born in Morbihan, the Michelin starred Chef offers a delicate, imaginative, talented and refined cuisine, with Mediterranean flavors and made with local produce.